Raw pistachio kernels are whole shelled pistachios that have never been near a roaster, so the flavour is soft, green and lightly sweet, closer to a fresh almond than to the toasty snack pistachio from a bar bowl. The bite is firm rather than crisp, and the colour stays a bright jade that holds up in icing, ice cream and pastry. This is the listing for cooks who want to do the cooking themselves. Nothing has been roasted and no salt has been added, so you set the toast level, the seasoning and the grind. If you want kernels ready to eat straight from the bag, choose our roasted unsalted or roasted salted kernels. If you want to crack shells by hand, choose the roasted salted pistachios in shell. How to use themBlitz raw kernels into pistachio butter, or into the paste for pistachio ice cream and bastani. Grind them with sugar for baklava and sheer payra filling, fold them through halwa, or scatter them over qabili palaw. They travel well outside the region too: pistachio pesto, a green crust for white fish, granola, or chopped over a cheese board. Technique tip: toast them yourself in a dry pan over medium heat for three to four minutes, then cool them completely before grinding, or the warm oils will turn your powder into paste. DetailsIngredients: Raw pistachio kernels.Botanical name: Pistacia veraSizes: 200g, 400g, 1kgStorage: Keep in a cool, dry place away from direct sunlight. Reseal after opening, or refrigerate for longer keeping.Allergen: Contains tree nuts. Also known asRaw pistachio kernel, unroasted pistachio meats, shelled green pistachios, pista maghz, magz e pesta, مغز پسته خام, فستق حلبي ني, خام پسته مغز, कच्चा पिस्ता, 生开心果仁, Çiğ Antep Fıstığı İçi, pistaches crues décortiquées, Сырые очищенные фисташки
